Emulsifiers for high-ratio shortenings
    oils & fats

    Emulsifiers for high-ratio shortenings

    Palsgaard offers a number of emulsifiers for use in high-ratio shortenings. Whether you’re producing solid or liquid shortenings – for use in bread, cakes, puff pastries, confectionery or dairy applications – we'll have the product that’s just right for your needs.

    Step up from commodity fat to high-ratio shortenings

    At Palsgaard, we help oil and fat producers move from plain commodity fat to high-ratio shortenings (fat blends where fats are used as a carrier for the emulsifier). With high-ratio shortenings, you can achieve the desired emulsion stability, aeration and shelf-life, making it convenient and efficient for the end-user.

    And if you need help adjusting recipes, technical support is never far away. We’ll be happy to share our expertise with you in our application centres in Denmark, Mexico and Singapore.

    Our technical experts can help you trial high-ratio shortening recipes using Palsgaard's emulsifier systems, either with raw materials available at Palsgaard, or using your own special fats.

    Contact us today to order samples of our emulsifiers for high-ratio shortenings and try them in our extensive library of recipes.

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    Key features
    • Tailor-made emulsifiers for high ratio shortenings
    • Available in powder, pellets, paste or in liquid form
    • Non-palm alternatives available
    • Non-GMO
    • Kosher / Halal certified
    • Available as RSPO SG certified
    • Produced in CO2-neutral factories
    Key benefits
    • Emulsion stability
    • Improved mouthfeel and volume in icings and cakes
    • Smooth texture and moist cakes
    • Plasticity depending on processing parameters
    • Can be trans-fat free
    • Strengthens the network of gluten in the dough
    • Anti-staling in baked goods
    Guide to emulsifiers

    Which emulsifier combination is right for you?

    Please don’t hesitate to contact us for advice on choosing the emulsifier best suited for your needs. We've compiled a list of our most used emulsifiers for high-ratio shortenings below, but we offer many more products than what you'll see here. 

    Application Fat % Functionality Product form Lipid source Emulsifier Solution
    High-ratio shortening 100% Emulsion stability
    Aeration    		 Powder Vegetable fats E471, E475 Palsgaard® 2222
    High-ratio shortening 100% Emulsion stability
    Aeration    		 Liquid at 25ºC Sunflower HO E471, E475 Palsgaard® 1388
    High-ratio shortening 100% Emulsion stability
    Aeration    		 Paste Palm oil E475 Palsgaard® PGE 1105
    High-ratio shortening 100% Emulsion stability
    Starch complexing
    Anti-staling    		 Paste Sunflower oil E471 Palsgaard® DMG 0298
    High-ratio shortening  100% Oil binding Powder Rapeseed E471 Palsgaard® CrystalPromoter 6191

    Emulsifiers for liquid shortening

    Because they’re easier to handle in automated production processes, liquid shortenings have become increasingly popular with industrial bakers, confectionery manufacturers and spice blenders.

    For bread and cakes, liquid shortenings can be used as a carrier for functional emulsifiers. Each emulsifier provides different functionalities in bread and cake systems, allowing you – with our help – to develop a liquid shortening with the exact qualities required by craft bakers or industrial bakeries.

    Emulsifier applications and functionalities in shortening

    Emulsifiers have different functionalities in shortening:

    • Mono- and diglycerides (E471) are commonly used in various foods and non-food applications. The main function of DMG in shortenings is to provide structure in the (liquid) shortening and starch complexing for anti-staling and crumb softening
    • PGE, Polyglycerol esters (E475) are widely used in the food industry as they combine hydrophilic and lipophilic properties in the same molecule. PGE is used in shortenings because of its ability to create air in the emulsion and stabilise it. When PGE is used in shortening, there must be 2-3% of water in the final recipe in order to activate the functionality of the PGE
    Solutions

    Product overview

    • Palsgaard® 2222
      DESCRIPTION

      Palsgaard® 2222 is a mixture of propylene glycol esters and mono- diglycerids of vegetable fatty acids.

      Palsgaard® 2222 can be used as emulsifier for for the shortening used in sponge cake and layer cake systems.

      KEY FEATURES AND BENEFITS
      ADDITIONAL INFORMATION

      Request access to view additional product details and recipe suggestions.

    • Palsgaard® 1388
      DESCRIPTION

      Palsgaard® 1388 is a multi-purpose emulsifier system excellent for cream (whipped) margarines and fillings. It is also good for cake margarines, shortenings and other fat systems for cake baking. The emulsifier delivers better results in margarines or shortenings compared to normal, standard bulk emulsifiers.

      Palsgaard® 1388 is an emulsifier combination, based on mixtures of mono- and diglycerides of vegetable fatty acids (E471) and polyglycerol esters thereof (E475). It is based on high-oleic sunflower oil as lipid source. Palsgaard® 1388 is a unique, all-vegetable, liquid, non-trans and non-GMO product.

      KEY FEATURES AND BENEFITS
      ADDITIONAL INFORMATION

      Request access to view additional product details and recipe suggestions.

    • Palsgaard® PGE 1105
      DESCRIPTION

      Palsgaard® PGE 1105 is an emulsifier in paste form made from polyglycerol esters of mono- and diglycerides of edible fatty acids. It's designed for use in cake and cream margarines and shortenings.

      KEY FEATURES AND BENEFITS
      ADDITIONAL INFORMATION

      Request access to view additional product details.

    • Palsgaard® DMG 0298
      DESCRIPTION

      Palsgaard® DMG 0298 is an emulsifier in paste form designed for use in low-fat and very low-fat margarines and spreads. Palsgaard® DMG 0298 also works well in cake and cream margarines as well as in shortenings.

      KEY FEATURES AND BENEFITS
      • Reduces the surface tension between the water and the fat phase
      • Stabilises the water-in-oil emulsion during emulsification and cooling
      • Ensures a stable and homogeneous emulsion in margarine with a low-fat content
      • The fatty acids composition is mainly based on oleic acids
      • Kosher / Halal certified
      • Produced in CO2-neutral factories
      ADDITIONAL INFORMATION

      Request access to view additional product details and recipe suggestions.

    • Palsgaard® CrystalPromoter 6191
      DESCRIPTION

      Palsgaard® CrystalPromoter 6191 is a vegetable oil-based, palm-free, and PHO-free mixture of emulsifiers (E471) and fully hydrogenated triglycerides.

      Palsgaard® CrystalPromoter 6191 is developed for shortenings, margarines and spreads with a main application in liquid margarine and liquid/pumpable shortenings.

      Palsgaard® CrystalPromoter 6191 is a new generation of Palsgaard’s fat crystallisation products.
      Where a stable and pumpable product is required, Palsgaard® CrystalPromoter 6191 represents a combined functionality, as a crystallisation promoter and also as an emulsifier. It contributes to the product stability by improving the crystallization speed, and by creating a stable product
      without oil separation.

      KEY FEATURES AND BENEFITS
      ADDITIONAL INFORMATION

      Request access to view additional product details and recipe suggestions.

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